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Classic Norwegian Cream Sauce

Jerry's RecipesI ADAPTED THIS CREAM SAUCE RECIPE FROM JEFF SMITH of 'Frugal Gourmet' fame. Serve this delicately flavored white sauce liberally over vegetables, potatoes and fish. For extra color and flavor, stir in fresh chopped dill or flat-leaf parsley. Use whole milk; lower-fat milk tends to curdle.

Photo (right) is Norwegian cream sauce poured over boiled potatoes and grilled salmon (with cooked peas and carrots stirred into the sauce). Yum! For a quick non-dairy 'white' sauce that uses chicken stock, see my Norwegian Light Sauce recipe. For a cream sauce without onions, see Norwegian Cream Sauce with Dijon and Mayo.

Preparation time 15 minutes. Makes about 4 servings.



Prepare milk
Saucepan
1
Bring to simmer in non-stick pan
  • 2 cups (16 oz) whole milk
2
Stir in and simmer a few minutes (stir to prevent sticking)
  • 1 small onion or shallot, chopped or thinly sliced
  • 1 bay leaf
  • Dash of cayenne (or to taste)

3
Using a meshed strainer, strain the milk stock into a bowl. Discard onion/shallots and bay leaf.
Then return the strained milk to the pan.


Meanwhile, make the roux
Skillet
In non-stick skillet, melt butter
and stir in flour until smooth
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour

Combine milk and roux

Stir the roux into the strained milk, then simmer the milk-roux mixture (while stirring)
until it thickens to desired consistency (7-10 minutes). Salt to taste.

rainbow

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